Effect of high-pressure treatment on biogenic amines formation in vacuum-packed trout flesh (Oncorhynchus mykiss)

The effects of vacuum packaging followed by high pressure processing on the shelf-life of fillets of rainbow trout (Oncorhynchus mykiss) were examined. Samples were pressure-treated at 300 and 500 MPa and were stored at 3.5 and 12 °C for up to 28 days (control – 0 MPa) and 42 or 70 days (pressure-treated; 12 and 3.5 °C resp.). The content of eight biogenic amines (putrescine, cadaverine, spermidine, spermine, histamine, tyramine, tryptamine and phenylethylamine) were determined. Putrescine, cadaverine and tyramine showed very good correspondence with the level of applied pressure and organoleptic properties. Samples of very good quality contained less than 10 mg/kg of each of these amines. Polyamines spermidine and spermine did not show statistically significant changes with the level of applied pressure and the time of storage. Tryptamine, phenylethylamine and histamine (with the single exception of a sample stored for 70 days) were not detected in pressure-treated samples kept at 3.5 °C.

► The formation of biogenic amines in high pressure treated trout fillets at 3.5 and 12 °C was studied. ► The levels of high pressure were 300 and 500 MPa. ► Putrescine, cadaverine and tyramine showed good correspondence with the high pressure level. ► Samples of good quality contained less than 15 mg/kg of each of these amines. ► At 3.5 °C the use of 300 MPa prolonged the storage time approximately four times.